Use this oenology calculation to document or plan a defined fermentation, blending, adjustment, stabilization, aging, packaging, sensory, or cellar operation from measured wine parameters.

ABV of A (%)

Alcohol of wine A.

ABV of B (%)

Alcohol of wine B.

Volume of A (L)

Volume of wine A.

Volume of B (L)

Volume of wine B.

Compute the alcohol by volume of blending two wines from their volumes and strengths. The tool evaluates the supplied inputs together and returns the named outputs below; it does not infer omitted operating conditions or change the units shown.^[1]

Blended ABV (%)

Volume-weighted alcohol of the blend.

• Wine chemistry and microbiology depend on temperature, pH, alcohol, sugar, matrix, measurement method, microbial state, legal limits, product formulation, and bench-trial response. Generic doses and thresholds are not production instructions for every wine.
• Use finite inputs in the displayed units and preserve more precision than the final presentation requires. Independently verify safety-critical, financial, compliance, or production decisions.

Confirm measurements with calibrated winery methods, run scaled bench trials, record additions and lot volumes, check local regulations and supplier specifications, and obtain professional laboratory advice for faults or stability risks.

• Blending Pearson Square Calculator

  Solve the Pearson square for the proportional parts of two wines needed to hit an intermediate value such as alcohol or Brix.

• Multi-Tank Volume Weighted ABV Calculator

  Compute the volume-weighted alcohol of a blend across any number of tanks.

• Simple ABV from SG Drop Calculator

  Estimate alcohol by volume from the specific-gravity drop using ABV ≈ gravity drop × 131.25; this common fermentation shortcut is not a laboratory alcohol measurement.